Post by wilderness on Aug 3, 2023 8:15:16 GMT -5
White Fruit Cake-emr
3/4 lb. butter or margarine
1 lb. sugar (2 cups)
10 eggs, separated (whites beaten)
1 lb. flour, sifted (3-1/2 to 4 cups)
1-1/2 lbs. crystalized pineapple
1 lb. crystalized cherries
1/2 lb. crystalized citron
2 lbs. nuts (1 lb. shelled, 2-1/2 cups chopped)
1 box white raisins
1 tsp. vanilla flavoring
*Cut in small pieces all the crystalized fruit, add the nuts and raisins, and dredge (stir in part of the flour so that they do not stick together).
*Cream butter and sugar well. Add the egg yolks and vanilla, and cream with the butter and sugar. Fold into this, alternately, the beaten egg whites, and the remaining sifted flour. When the batter is smooth, fold into the dredged fruit until well mixed.
*Pour (it is easier to dip - the batter is thick) into a well-greased and floured horn cake pan; or you may choose to use 9x5x3 loaf pans (will make 2 loaves).
*Bake in a pre-heated oven for 10 minutes at 325 degrees F. Then reduce heat to 225 degrees F, and bake for 3 hours, or until batter will not cling to a straw.
This recipe given to me in the 1960's by Aunt Jessie Corriher, China Grove, N.C. -- Dot Moss
3/4 lb. butter or margarine
1 lb. sugar (2 cups)
10 eggs, separated (whites beaten)
1 lb. flour, sifted (3-1/2 to 4 cups)
1-1/2 lbs. crystalized pineapple
1 lb. crystalized cherries
1/2 lb. crystalized citron
2 lbs. nuts (1 lb. shelled, 2-1/2 cups chopped)
1 box white raisins
1 tsp. vanilla flavoring
*Cut in small pieces all the crystalized fruit, add the nuts and raisins, and dredge (stir in part of the flour so that they do not stick together).
*Cream butter and sugar well. Add the egg yolks and vanilla, and cream with the butter and sugar. Fold into this, alternately, the beaten egg whites, and the remaining sifted flour. When the batter is smooth, fold into the dredged fruit until well mixed.
*Pour (it is easier to dip - the batter is thick) into a well-greased and floured horn cake pan; or you may choose to use 9x5x3 loaf pans (will make 2 loaves).
*Bake in a pre-heated oven for 10 minutes at 325 degrees F. Then reduce heat to 225 degrees F, and bake for 3 hours, or until batter will not cling to a straw.
This recipe given to me in the 1960's by Aunt Jessie Corriher, China Grove, N.C. -- Dot Moss
